A specific Guizhou variant of an idea that you can find throughout China
Just tried it and cabbage-cabbage works as well. I think I'll stick with it next time and try charring it more since it can take more charring than napa cabbage and I really like that taste.
Bourbon in fried rice...inspired!
brilliant.
could you provide a taobao link for the "Red, fragrant chili powder" mentioned in the article?
on the note of chili powder, would love to see an article digging into the making of different regional chili oils, esp the shanxi variety 辣子。
Just tried it and cabbage-cabbage works as well. I think I'll stick with it next time and try charring it more since it can take more charring than napa cabbage and I really like that taste.
Bourbon in fried rice...inspired!
brilliant.
could you provide a taobao link for the "Red, fragrant chili powder" mentioned in the article?
on the note of chili powder, would love to see an article digging into the making of different regional chili oils, esp the shanxi variety 辣子。